DEVELOPMENT OF FERMENTED SNACK AND BEVERAGE FROM MALTED SORGHUM (Sorghum bicholor)
| dc.contributor.advisor | REVANNA, M. L. | |
| dc.contributor.author | DAVANA, T. V. | |
| dc.date.accessioned | 2020-10-06T03:54:36Z | |
| dc.date.available | 2020-10-06T03:54:36Z | |
| dc.date.issued | 2019-08-22 | |
| dc.description.abstract | Sorghum (Sorghum bicolor) is commonly named as Jowar, belongs to family Gramineae. The presence of anti-nutrients affect the nutritional values by limiting protein and starch digestibility, hinder mineral bioavailability. This can be reduced by malting procedures. Hence, the study was undertaken to develop fermented snack and beverages from malted sorghum. Processing methods include soaking for 24hr and germinated for different time periods and dried in hot air oven for 2-3 hr. at 50⁰c. The yield of malted sorghum flour is 95g/100g. Nutrient, anti- nutrients, starch, reducing sugar and amylase activity were analysed. Nutrient composition include moisture, protein, fat, ash, crude fibre, carbohydrate and energy varied from 6- 6.7 per cent, 9.37 to 11.37, 1.87 to 3.27, 1 to 1.12, 2.0 to 2.4, 79.5 to 73.5g/100g and 369 to 375.76 Kcal/100g. The micronutrients i.e. calcium and iron ranged from 25 to 28, 4.5 to 5.83mg/100g. Anti- nutrients i.e. Tannin and Phytate ranged from 61.2 to 329, 190.87 to 50.625mg/100g. Starch, reducing sugar and amylase activity ranged from 56.33 to 37.44 percent, 25 to 53.25mg/g, 20.44 to 34.50 μmol/min/ml, respectively. Fermented products, bread and beer was developed using 72hr malted sorghum flour. Mean sensory scores revealed that incorporation of malted sorghum flour at 10 per cent in bread was best accepted and for beer 60 per cent incorporation is highly accepted. Therefore, malted sorghum flour is our regular diet, there is a need to encourage farmers to grow this crop, to improve nutritional status for the healthy society. | en_US |
| dc.identifier.other | Th-12393 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810152451 | |
| dc.keywords | FERMENTED SNACK, BEVERAGE, MALTED SORGHUM | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 109 | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.theme | FERMENTED SNACK AND BEVERAGE FROM MALTED SORGHUM | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | DEVELOPMENT OF FERMENTED SNACK AND BEVERAGE FROM MALTED SORGHUM (Sorghum bicholor) | en_US |
| dc.type | Thesis | en_US |